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Objectives
▪Upon completion of this chapter, you will be able to:
• Explain what makes the cuisine of Eastern Europe unique
• Explain the similarities that Eastern European cuisine shares with cuisines of

Religious Dietary surrounding areas

• Discuss how wars, redrawn borders, and ethnic migrations have made country-
specific cuisines in this region obscure

Restrictions • Understand the common cooking methods employed in Eastern European

cuisine
• Recognize some examples of Eastern European recipes
• Produce a variety of recipes common to Eastern European cuisine

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Specific Cultural Groups World Cuisines

The types of customers catered for by the hospitality industry are diverse. What makes a cuisine?
Expectations customers have about foods, meals and service styles can relate to their Cuisines are as varied as there are countries and communities within those countries.
cultural groups. Influences include the climate, geography and history of the area.
Three factors that have a significant influence on food choice are: Cuisine variations can influence the:
▪ Culture ▪ Foods that are preferred
▪ Religion ▪ Types of meals that are prepared
▪ Style in which food is generally served

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Meal design for specific cultural needs Designing meals for specific Cuisines
The aim is to try and design meals which combine culinary and nutritional balance. Each cuisine has its own characteristics. These are often based around:
▪ Culinary balance ▪ Key Ingredients
 Ingredients, cooking methods', textures, colors and presentation ▪ Common cooking methods
▪ Nutritional balance
Being able to identify these will assist you in choosing appropriate meals
 Plenty of whole grain foods and vegetables
 Moderate amounts of lean meats, reduced fat dairy and fruit
 Limited added fats, sugars, salt and alcohol

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Religion and Its Effect on Eating Habits Religion and Food Preparation
▪ Around the world religion has had a big impact on what people eat. ▪ Preparing meals for customers who follow a religion or set of beliefs may require specific
meals
▪ Food is an important part of religious observance for many faiths.
▪ The role that food plays in each religion is varied and may include: ▪ Being aware of the main food restrictions will assist you to meet customer needs
• Food restrictions or fasting ▪ Be guided by the customers as there are differing interpretations of how to implement food
restrictions
• Meal time restrictions
• Festivals and celebrations ▪ The most commonly requested food restrictions include the following:
▪ Major religions that may impact on food choices include:  Halal
• Christianity  Kosher
• Islam
 Vegetarian
• Hinduism
• Buddhism
• Judaism

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Designing Meals for Specific Religions Designing Meals for Specific Religions
Designing meals for customers who follow a specific religion requires a sound To design suitable meals it is useful to be aware of the key considerations for the five major
understanding of the role of food. religions:
▪ Christianity
Restrictions may apply to:
 Relatively few restrictions
▪ Certain foods ▪ Islam
 Avoid pork and pork products, use Halal products
▪ Times of the day
▪ Hinduism
It is best to be guided by the instructions you  Regard the cow as sacred. Avoid beef, beef products and alcohol, include vegetarian options
receive as there are many interpretations of
▪ Buddhism
these practices
 Include vegetarian options
▪ Judaism
 Kosher laws apply to many foods

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Dietary Laws of Christians Dietary Laws of Jews

▪ Lent . The forty days prior to Easter ▪ Orthodox Jews will often require their meals to be prepared in
▪ Ash Wednesday. The first day of Lent. specific Jewish kitchens under the supervision of a Rabbi
▪ Good Friday. This was the Friday prior to Easter Sunday Christ's ▪ Kashrut is the body of Jewish law dealing with what foods can and
crucifixion. cannot eat and how those foods must be prepared and eaten, it
▪ Easter Sunday. The Sunday after Good Friday where it is believed that means fit, proper or correct
Christ rose to Heaven. ▪ Preparing meals for customers who are Jewish
▪ Shrove Tuesday. This is the day before Ash Wednesday. can be very complicated
▪ Christmas Day. This is recognized by ▪ The more commonly used word is "kosher"
Christians as the birthday of Christ. It is which describes food that meets these
celebrated with feasting on food standards

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Designing Kosher Meals Dietary Laws of Jews

The basic rules that apply to Kosher foods consist of: ▪ Orthodox Jews follow the teachings of the Torah which states that all
▪ Which animals are or are not acceptable edible animals must satisfy two conditions:
▪ Which parts of animals are or are not acceptable ▪ Condition 1: They must chew their cud (regurgitated food).
▪ How animals are to be slaughtered ▪ Condition 2: They must have cloven feet (split hoof).
▪ Mixing of meat and dairy products ▪ Pigs have cloven feet but do not chew the cud and so are forbidden.
▪ Which seafood's are or are not Kosher
▪ Grape products
▪ Utensils

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Forbidden foods of Jews Other Considerations

▪ Rabbit ▪ Frogs ▪ Parve refers to food that contains neither meat or milk.
▪ Pork ▪ Snails ▪ Chalav Yisrael refers to all dairy products derived from milk that has been
milked under the supervision of a religiously observant Jew.
▪ Horse ▪ Crocodile
▪ Milk & meat cannot be used together in cooking nor served at the same
▪ Camel ▪ Fish must have both fins and meal.
▪ Game birds scales
▪ There must be a four-hour break between eating food containing milk and
▪ Song birds ▪ Animals who have died of natural food containing meat.
causes
▪ Birds of prey (including their eggs) ▪ Fish are not regarded as meat and can therefore be served with a milk meal.
▪ Blood and blood products (glossary)
▪ All mollusks (oysters, scallops, ▪ Many non-orthodox Jews apply the
mussels ▪ Milk (including all products religious eating laws to suit their
derived from milk) and meat taste; Jews will abstain from eating
▪ Crustaceans (prawns, crayfish,
together all pork and pork products.
crab)

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Kosher - Method of slaughter: Shechitah Storage and Cooking Equipment

▪ All permitted animals must be killed according to prescribed rules ▪ Meat and milk must be stored in separate fridges.
and processed in a specific way so that it is kosher (acceptable). ▪ Crockery, cutlery, cooking implements (including pots and pans)
Several rules apply: must be duplicated and kept in separate cupboards.
▪ The slaughter of animals and birds must be quick and performed ▪ Crockery, cutlery and all cooking equipment must be brand new
with consideration for the animal. when purchased to ensure they have not come into contact with
▪ The throat must be cut with a sharp knife. forbidden foods.
▪ The meat must be soaked in water for 30 ▪ Two ovens must be installed (one for each type). One mixer is
minutes to remove the blood. It must be allowed; however, separate mixing bowls must be used.
sprinkled with salt and left for a minimum
of one hour.

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Dietary Laws of Muslims
The Koran bans the following:
▪ Pig meat. Any form of pig meat or any products derived from pigs
are not consumed because they are regarded as unhygienic. It is
believed that the eating of pig meat can lead to diseases such as
intestinal worms, heart disease and diabetes.
▪ Birds of prey. Birds of prey such as eagles, falcons and hawks out of
respect for their power.
▪ Aggressive fish. Aggressive fish such as shark to
prevent the digestion of their aggressive spirits.
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Halal - Method of Slaughter
▪ Muslims are permitted to eat cows, buffalo, lamb, goat, camels,
chicken, turkey, duck, kangaroo and deer as long as it is slaughtered
ritually.
▪ Muslims follow strict laws regarding the method used to slaughter
animals in preparation for food. Meat prepared in this manner is
referred to as Halal, meaning 'to the law'.
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Dietary Laws of Hindus
▪ According to Hinduism, food is a gift from God, and should be treated with
great respect because it provides nourishment for the body.
▪ They deem there is no greater sinner than the person who seeks to
increase the bulk of their own flesh by the eating of other beings.
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Dietary Laws of Muslims
▪ Crustaceans and mollusks because they are not of fish form.
▪ Wild animals and birds. Crocodile, frogs, turtle and most wild
animals and birds.
▪ Blood and blood products. Blood and products made from blood as
blood is regarded as dirty.
▪ Alcohol. Alcohol in all forms, including fermented vinegars.
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Designing Halal meals
Designing meals for Muslim customers may require advance planning. The main restrictions
apply to animal products so vegetarian meals may be suitable.
If you are going to offer meat dishes then you need to:
▪ Avoid pork and all pork products
 Pork fat is used extensively in processed foods
 Gelatine can be made from a mixture of animal products which may contain pork
 Gelatine is routinely added to pouring or thickened cream
▪ Use Halal certified products
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Eating Patterns of Unorthodox Hindus
▪ The majority of Hindus are unorthodox, that is, they don't follow the
strict Hindu teachings.
▪ Generally, unorthodox Hindus eat meat, but never beef. The Hindu
religion holds a belief in reincarnation, and considers that the cow
could be reborn as a man and therefore beef is forbidden.
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Dietary Laws of Buddhists Modifying Recipes for Specific Cultural Needs

▪ The Buddhist attitude to the body is to simply look after it and eat in Customers with specific cultural needs will often require some changes to be made to the
recipes and meals that are prepared for them.
order to sustain good health.
Modifying recipes for customers with specific cultural needs requires knowledge of the:
▪ This means not over-indulgence on the one hand and fasting on the
▪ Ingredients
other, as both are potentially damaging to health and spiritual and
▪ Food preparation techniques
ethical development.
▪ Methods of Cookery
▪ Vegetarian Meal. The first principle of
Buddhism is to abstain from harming any Apply the same process as was discussed in the section on modifying meals for special dietary
living beings Therefore. strict Buddhists are requirements
vegetarians.
▪ Meat meal. Mainstream Buddhists do eat meat
on a regular basis and make the distinction
between killing animals and the eating of meat.
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Modifying Recipes for Meals for Specific
Religions
▪ Food restrictions for customers with dietary needs for religious reasons
often centre around the acceptability of meats and animal products
▪ When you are modifying recipes to replace animal products you need to
focus on the protein element discussed for vegetarian diets
▪ Other modifications may be required to ensure meals are:
• Kosher
• Halal
Ingredients for Specific Dietary Needs
It is not feasible to stock all the commodities available on the market. Select essential
ingredients that will allow you to make dishes for a range of customers. For example:
▪ Vegan chickpea and cauliflower curry served with naan (flat bread) and mint relish
This dish could be suitable for customers who are:
▪ Vegan, lacto-ovo vegetarian, lacto vegetarian
▪ Hindu, Buddhist, Jewish or Muslim
▪ Lactose Intolerance or have Cardiovascular Disease

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Ingredients for specific dietary needs Meat Free

▪ Common diets which may require specialized ingredients include: The sections on vegetarian diets have information on meat-free ingredients.
Animal fats are often in products as a cooking medium or to provide moisture. Check for
• Meat Free
ingredients such as:
• Dairy Free
▪ Lard (Rendered pork fat)
• Egg Free
▪ Dripping (Beef fat)
• Halal
▪ Pork fat
• Kosher
▪ Suet
• Specific Cuisines
Some customers may want white meats or fish rather than avoiding all meats.
▪ Specialist ingredients such as Kosher and Halal can be expensive,
consider the most cost effective strategies for meals for Jewish and
Muslim customers.

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Egg Free Halal

Eggs are very versatile ingredients and one of the most widely used ingredients in cookery. ▪ If you are regularly serving Muslim customers then it is also likely that you will
Eggs are used for their varied properties including: have ready access to a Halal butcher to purchase Halal meats.
▪ Binding, glazing, clarifying, aerating, enriching, thickening, colouring, emulsifying and ▪ You may also need to source other Halal certified ingredients, as processed
coagulating foods that contain animal products may not be suitable.
An egg free diet will require alternatives for both the ingredient and its properties, options
include: ▪ If it is less frequent, then offering vegetarian dishes might be a reasonable option
▪ Extra beating
however, you need to be aware that products such as cheese often used in lacto
vegetarian meals may have non-Halal (Haraam) ingredients.
▪ Gelatine
▪ Baking powder
▪ Arrowroot
▪ Xantham gum

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Kosher World Ingredients

▪ If you are regularly serving Jewish customers then it is likely that you will have ▪ Some cuisines have very unusual ingredients and you may need specialist suppliers to
access to a Kosher butcher to purchase Kosher meats. help you locate them.

▪ If it is less frequent, then offering vegetarian dishes might be a reasonable ▪ You also need to consider the subtle differences in common ingredients that can be so
option. important to a cuisine.

▪ Some examples of often-used ingredients that come in a multitude of varieties include:

▪ You need to be aware that products such as wine may not be Kosher.
• Sugar
Kosher?
• Vinegar
• Rice

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Identify and select suppliers Produce and Present Meals for Specific Dietary
and Cultural Needs
▪ When selecting suppliers for specific cultural commodities your research may include:
▪ There are many elements to producing, presenting and serving food in the
 Networking with local colleagues hospitality and tourism industry. Selecting appropriate ingredients for meals
 Religious organisations will help to assist in producing optimum quality products that are also suitable
for the specific dietary and cultural needs of your customers.
 Vegetarian organisations
• Seasonal Availability
 Suppliers specialising in specific cuisines • Menu Styles
• Quality and Quantity
• Cultural Varieties
• Food Storage
• Food Safety

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Seasonal Availability Menu Styles

The advantages of using foods that are in season are: Meals may be presented in many styles.
▪ Foods are at their best quality The style that is most appropriate will depend on meeting the customer's needs and what is
being presented.
▪ Foods in are available in abundance and easy
to access Menu styles are varied and include:
▪ Foods are usually cheapest ▪ A la carte
▪ Selecting fresh foods can assist with meeting ▪ Set (Table d'hôte)
dietary needs
▪ Cocktail or finger foods
▪ Seasonal food can be appealing to discerning customers
▪ Buffet
Locally available seasonal products are often the most cost effective ingredients to use ▪ Function

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Quality and Quantity Cultural Varieties

There is an ever increasing range of ingredients for you to choose from including: A similar dish may have cultural variations.
▪ Raw foods Selecting the most suitable ingredients will require knowledge of these differences.
 Raw foods provide the most versatility What flavourings would be used these rice dishes:
▪ Convenience foods
▪ Chinese Fried Rice
 Are usually more expensive but can save on labour cost
▪ Indonesia Nasi Goreng
 May allow an item to be on the menu that the staff don’t have the skills to make
▪ Spanish Paella
 The most important consideration is the quality of products used are suitable and meet
customer expectations ▪ Italian Risotto

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Food Storage Food Storage (continued)

Stored foods need to be handled correctly. Foods need to be stored in accordance to both food safety and safe movement for
handlers:
▪ The storage area needs to be:
▪ Heavy items cross-stacked on low shelves
 Kept clean
▪ Stock rotation processes to limit spoilage and wastage
 Well ventilated
▪ Segregation of products which may affect the quality or integrity of other products
 Have appropriate lighting
▪ Specific dietary or cultural products may need to be segregated from mainstream
 Food safe shelving
products
▪ The storage facility needs to be conveniently located
Food safety regulations that apply in your region must be followed.
▪ And in a secure storage area

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Food Safety Appetising and attractive meals

Handling food in a safe manner is essential at all times in the commercial kitchen. What makes food appealing? There are a variety of factors which contribute to this. Meals need to
be:
The essential skills that you will need to apply when handling and storing ingredients are:
▪ Prepared and cooked correctly and appropriately
▪ Apply correct personal hygiene requirements
when handling food • What are the customers preferences and
expectations?
▪ Application of time constraints relating to the temperature danger zone for potentially
• Is the preparation or cooking method
hazardous foods suitable for the type of food
▪ Avoiding cross contamination • Degree of doneness
▪ Satisfying
• Nutritional balance helps to provide satisfaction
▪ Presentation
• Does the meal look appealing?

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Food Preparation and Cooking Methods Food Presentation

The food preparation and cookery methods chosen must be appropriate for the type of The key to attractive and appealing food presentation is to remember there are many
ingredients you are using. elements, including:

This includes factors such as: ▪ Shape

▪ Fresh or processed ▪ Height

▪ Type of animal ▪ Texture

 Age ▪ Colour
 Sex ▪ Garnish
 Feed type
Additionally consistency of presentation is important.
 Cut

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Equipment Equipment
Commercial kitchens have a wide range of equipment. Small Equipment:

The correct selection of equipment can affect the resulting meals in terms of: ▪ Knives
▪ Spoons, tongs
▪ Timeliness
▪ Pots and pans
▪ Quality
Large Equipment:
▪ Suitability
▪ Stoves
▪ Authenticity ▪ Grills
▪ Specialised Equipment

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Cooking Techniques Cooking Techniques (continued)

Selecting appropriate cooking techniques during service requires knowledge of: Points for cooking techniques for specific diets include:

▪ The ingredients you are using ▪ Salt reduced

▪ The end dish you are producing Methods of cookery which add flavour e.g. poaching or braising

▪ Your customers specific requirements ▪ Gluten free

Reduced sauces to create thickness
The consequences of presenting unsuitable meals can be severe
▪ Dairy free
Methods of cookery which use oil not butter e.g. wok tossing or deep frying
▪ Halal/Kosher
Wet cooking methods are often used for meats that have been slaughtered for Halal or
Kosher

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Food Safety during food service Flavour Combinations

Handling food in a safe manner is essential at all times in the commercial kitchen Combining foods together is about matching flavours that marry well together. This can mean
including during service. combining complementary or contrasting elements.

▪ Apply correct personal hygiene requirements when handling food Some well known flavour combinations include:

▪ Apply time constraints relating to the temperature danger zone for potentially ▪ Sweet and sour
hazardous foods ▪ Salt and pepper
▪ Avoid cross-contamination ▪ Tomato and basil
▪ Rum and raisin
Combining food can also improve the overall nutritional balance.

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Food Production Food Production (continued)

Producing food in the commercial environment is multidimensional. ▪ Temperatures
Service is about coordinating all these elements: • Serve hot food, hot
▪ Organising and preparing all food items ready for service (mise-en-place) • Serve cold food, cold
▪ The service equipment clean, heated and stacked ready for service • And frozen food, frozen
▪ Heating or cooking the components correctly ▪ Portion Control
▪ Plating the dishes consistently and attractively • To ensure food cost is within the allocated budget
Key elements of food production include:
• Consistency in the end products.
▪ Service Equipment
▪ Timing factors
▪ Temperatures
• To maintain the quality of both food products and service
▪ Portion Control
▪ Time constraints

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Dietary Implications Health Implications

There are potential implications of not preparing and serving meals in a suitable manner Serve meals that are true to any assurances you offer customers.
for your customer's specific dietary or cultural requirements.
This is especially in relation to food allergens which can be potentially life threatening.
These implications can be considered from the perspective of: Key considerations:
▪ Nutrition ▪ Read labels carefully

▪ Health ▪ Practise hygiene procedures that minimise cross- contamination

▪ Customer satisfaction It is usually not possible to guarantee that your food

production premises is free of particles of food from
nuts, dairy and eggs, all foods which can cause
anaphylaxis

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Customer Satisfaction
Deliver what you promise.
The food you prepare and serve for customers with specific dietary or cultural needs must
be suitable if it is going to meet their expectations.
Key factors include:
▪ Quality ingredients
▪ Consistency of product
▪ Efficient service
▪ Cleanliness

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